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Egg whites beaten to stiff peaks ensure that the texture of these whole-grain muffins remains light. Fresh carrots and zucchini keep these vegetable muffins moist.

Source: Martha Stewart Living, April 2008
Yield

Ingredients

Directions

Cook's Notes

Muffins can be stored in an airtight container at room temperature for up to 3 days.

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27
  • Yestocooking
    8 AUG, 2014
    Just like a previous reviewer noted, these are soggy in the middle. The ratio of flour to raw veg seemed low, but I've never had a problem with recipes on this website before. It was a waste of my time and my ingredients. Very disappointing.
    Reply
  • MrsFennelSeed
    16 FEB, 2014
    Hiya! This worked for me although I am no baking expert. Moist centre and very flavourful--not a perfect muffin, but pretty great all around. I added some black chia seeds to the egg/yogurt mixture and I wasn't too neat about the quantity of carrot/zucs to the rest of the ingredients. Would definitely recommend for anyone looking for interesting ways of using the last vegetable drawer remnants. Good luck! :)
    Reply
  • sarahnader
    9 SEP, 2012
    Same thing, they looked fine but the center was gooey and gross. I then baked them for an additional 20 minutes with the same results. Very disappointed. This is the fist recipe I've tried on this website that didn't work out.
    Reply
    • frankiedog
      14 FEB, 2015
      The center never cooked. I put it back in the oven for an additional 20 minutes and it was still soggy. I checked the recipe and followed exactly and my ingredients were fresh. I am wondering if I need to squeeze out the liquid from the zucchini before adding to the other ingredients. Any thoughts anyone? Whole thing went in the trash.

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